BLT Salad Recipe
Nutritional Info (Per serving):
Calories: 151, Saturated Fat: 1g, Sodium: 306mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 20g, Cholesterol: 5mg, Protein: 5g
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
1 cup(s) bread, whole-wheat country, cubed 2 teaspoon extra-virgin olive oil 4 medium tomato(es), divided 3 tablespoon mayonnaise, reduced-fat 2 tablespoon chives, or scallion greens, minced 2 teaspoon vinegar, white, distilled 1/4 teaspoon garlic powder pepper, black ground, to taste 5 cup(s) lettuce, romaine heart spears, chopped 3 slice(s) bacon, center-cut, cooked and crumbled
Preparation
1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
Nutritional Info (Per serving):
Calories: 151, Saturated Fat: 1g, Sodium: 306mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 20g, Cholesterol: 5mg, Protein: 5g
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
1 cup(s) bread, whole-wheat country, cubed 2 teaspoon extra-virgin olive oil 4 medium tomato(es), divided 3 tablespoon mayonnaise, reduced-fat 2 tablespoon chives, or scallion greens, minced 2 teaspoon vinegar, white, distilled 1/4 teaspoon garlic powder pepper, black ground, to taste 5 cup(s) lettuce, romaine heart spears, chopped 3 slice(s) bacon, center-cut, cooked and crumbled
Preparation
1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
